I use the quicksoak method, after dinner the night before.

Bring the beans (picked over and rinsed) and a couple of inches or so of water up to a boil on medium heat, on stove-top.

Before bed (a couple of hours later), drain and rinse the beans and place in the slow cooker insert to cook overnight, with plenty of water, and whatever seasonings you might like (e.g. onion, garlic, some pepper,(no salt! inhibits softening of the beans!), however you might like them). Now, I usually make extra, to use in more than one dish, so I am not talking about the main recipe here...that comes later. Cooked beans also freeze just fine, to be used later if you wish. Set slow cooker to high, and leave to cook overnight.

In the morning, your beans are done, and you can proceed with your recipe.

Hope this helps! (We love beans, I will try to think of some more uses/recipes for you!)

Carolyn!